Contribution to the study of camel milk fat globule membrane
2006
Karray, Nadia Laadhar | Danthine, Sabine | Blecker, Christophe | Attia, Hamadi
English. peer reviewed
Show more [+] Less [-]English. The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains.
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